Steak Tagliata with Mozzarella and Tomato Salad
Juicy, chargrilled Steak Tagliata served with a fresh, bright and zingy tomato, herb salad with creamy buffalo mozzarella cheese. If you're looking for a fresh and delicious way to serve steak that's perfect for summer, this is it!
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Course: Main Course
Cuisine: Modern Italian
Servings: 2 servings
Calories: 515kcal
- 2 1 inch thick-cut sirloin steaks (flank or ribeye will also work)
- 2 cups arugula/rocket (50g)
- 1.5 cups cherry tomatoes (200g)
- ½ cup fresh parsley (small handful)
- 6-7 basil leaves
- 1 tablespoon capers in brine drained
- 2 anchovies
- 1 tablespoon red wine vinegar
- 1 ball buffalo mozzarella (125g/4.4oz)
- Olive oil
- Salt and pepper
Cut the tomatoes into quarters and add to a large mixing bowl. Finely chop the parsley, basil, capers and anchovies and add them to the bowl with the red wine vinegar. Mix to combine and set aside.
Heat a grill or griddle pan until smoking hot. Season each side of the steak with a good pinch of salt and pepper and rub lightly in olive oil.
Using tongs, place one steak at a time fat side down to sear the fat until golden brown (about 1 minute). If your steak doesn’t have fat on one side, skip this step.
Next, fry the steaks on each side for 3.5 minutes (rare), 4 minutes (medium rare) or to your preference. Cooking times will vary depending on thickness.
Once cooked, transfer the steaks to a clean cutting board to rest for a couple of minutes.
Divide the arugula between two plates, cut the steak into strips and add to the plates. Add torn pieces of mozzarella then top with the tomato salad. Drizzle over a little olive oil and serve.
- Let the steak rest before cutting - it's really important to let the steak rest for a couple of minutes before cutting to allow the juices and flavour to absorb back into the meat.
- Serving suggestions - if you'd like to add some extra sides; Italian Roast Potatoes, Italian Green Beans or White Bean Mash With Rosemary And Lemon are great options.
- Storage and leftovers - the steak and tomato salad will keep well covered in the fridge for up to 3 days. The steak can be reheated if prefered.
Calories: 515kcal | Carbohydrates: 8g | Protein: 64g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 188mg | Sodium: 526mg | Potassium: 1238mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4199IU | Vitamin C: 49mg | Calcium: 1532mg | Iron: 6mg